Coconut Rice Pudding

Total Time Prep: 10 min. Cook: 35 min.
Yield 10 servings
Test Kitchen Approved
Coconut rice pudding is a deliciously tropical dessert (or breakfast) everyone will love. Its mild coconut flavor with a hint of citrus is topped with more coconut and the fruit of your choice.

Ingredients

  • 1-1/2 cups uncooked medium grain rice
  • 2-1/4 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup raisins
  • 1/4 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted
  • chopped peeled mango, optional

Directions

  1. In a large saucepan, combine rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes.
  2. Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, until thick and creamy, 20-25 minutes, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding and if desired, mango. Serve warm or chilled.

Nutrition Facts

3/4 cup: 384 calories, 13g fat (10g saturated fat), 21mg cholesterol, 348mg sodium, 60g carbohydrate (34g sugars, 1g fiber), 8g protein.

This coconut rice pudding has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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